Anta 2012 Catalogue by mtcmedia

made in Scotland

"The best presents are those that are the hardest to give away." Robert Sandeman, 1929 - 2001

Annie and Lachlan Stewart have been making beautiful things in Britain for over 25 years. Their creative designs introduce a contemporary twist to classic style, with originality, elegance and quality the cornerstones of their work. Skilled craftsmen and women bring Annie and Lachlan's designs to life, encapsulating both the timeless and the quintessentially Scottish into pieces which will be enjoyed for generations. "Have nothing in your homes that you do not know to be useful and believe to be beautiful." William Morris, 1843

Lowland Tweed Cubes Beautiful and simple, these multi-purpose pieces from our furniture collection embody our philosophy that utility and style need never be separated. The ideal size for a footstool and stable enough to set a mug on, this statement piece brings a flash of colour to the room. Cubes Fi Walker (left) Rothiemurchas (right) Pure Wool 45 x 45 x 40cm To see all of our designs visit www.anta.co.uk/cubes

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All ANTA furniture is made by hand in Scotland, using the finest quality natural materials. Solid oak and pure wool embody the strong yet delicate character of the landscape itself.

Lambswool & Cotton Throw Our throws are all woven in Scotland from the finest local materials. As with all ANTA fabrics, dying the yarn before it is woven ensures that our unique colours consistently showcase the natural hues of the Scottish landscape. They are great for covering a bed, hanging as curtains or curling up with on the sofa. An ANTA throw makes a perfect wedding present. Throw Fern Lambswool & Cotton 205 x 155cm To see all of our designs visit www.anta.co.uk/throws

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Throw Jane Dundas Lambswool & Cotton 205 x 155cm Also as Baby Shawl Jane Dundas Lambswool & Cotton 85 x 51cm

Cushion Jane Dundas Lambswool & Cotton 45 x 45cm

Hand Painted Lamps & Pure Linen Shades Our exclusive lighting collection brings together three beautiful yet contrasting materials. Hand-painted ANTA stoneware is capped with solid brass fittings, while our woven fabric collection softens the mood with both the shade and the cloth-covered cord. Lamps Cream Thistle Hand-painted Stoneware Small 18 x 15cm Large 30 x 22cm Shades Teal Pure Linen Small 25 x 20cm Large 36 x 28cm

From left: Urquhart, Brodick, Caithness, Uist, Cadbol and Maggie's

Carpet Bags Our carpet bags are made from pure wool flat-weave carpet. Strong and durable, these stylish bags feel at home when full of Christmas presents, wood for the fire or even just the weekly shop. Kit Bag Cadbol Pure Wool Stain-resistant finish 84 x 40cm Also available: Log Bag 65 x 40cm Utility Bag 45 x 40cm

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Urquhart Log Bag

Log Bag Urquhart Pure Wool 65 x 40cm Carpet by the Metre Urquhart Pure Wool 170cm wide

Flat-Weave Carpet Our rugs are made from flatwoven carpet, a type of traditional flooring revived by ANTA in the 1980s. The carpet was developed after Lachlan Stewart had conducted an architectural survey of the MacLeod's famous Dunvegan Castle on the Isle of Skye. There he discovered a fragment of heavy flat-weave tweed that had been made long ago by the tennants of the Macleod-owned island of St Kilda in the Outer Hebrides. It was made in lieu of rent and was used to carpet the Castle. This fragment of wonderfully coloured flat weave inspired Annie Stewart to make the first of the ANTA carpets. Runners From top: Brodie, Urquhart, Cadbol, Cawdor Pure Wool 240 x 70cm

"There are no lines in nature, only areas of colour, one against another." Edouard Manet, 1832 - 1883

Carpet Rugs Both modern and more traditional interiors are complimented by our carpet rugs, a flexible and practical way to give a foundation of colour and warmth to any space. Runner Uist Pure Wool 240 x 70cm Available in three other standard sizes: Hearth Rug 170 x 90cm Small Rug 170 x 120cm Large Rug 240 x 170cm

Bespoke Carpet Rugs ANTA has been making flat woven carpet rugs in the Highlands for 25 years. The rugs are made from British wool with a stain resistant finish, backed with non-slip wool felt and bound with a choice of matching bindings. Bespoke Carpet Rug Uist with Boath binding Pure Wool Stain resistant finish 4m x 3m Bespoke carpet rugs are made to measure, up to a maximum 415cm wide and can be bound in a choice of colours. Bindings: Boath (beige) Lairg (light brown) Selkirk (charcoal) Carbisdale (blue) Edinburgh (ochre) Dornoch (red) Ardgay (green)

Cushions We are well known for our contemporary approach to tartan. Our rich variety of colours, patterns and textures compliments our best loved designs. Left to right: Ben Macdui Pebble Inverness Ben Ghlass Uist Ben Vorlich Cawdor Ben Cruachan Fern 45 x 45cm Feather-filled

Throw Pebble Lambswool & Cotton 205 x 155cm

Throw Forget-me-not Lambswool & Cotton 205 x 155cm Also as Baby Shawl Forget me Knot Lambswool & Cotton 85 x 51cm Breakfast Set Anderson Hand-painted Stoneware Large Milk Jug 700ml Latte Mug 250ml Bowl 500ml

Vases Whether it's lilies for a birthday, a red rose mid-way through February or a bunch of daffodils picked from the garden, a stoneware vase gives an elegance and warmth for all occasions. From front: Cream Thistle Anderson Harebell

Give me

Keep me

3Ruaridh Waugh

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Anderson

Candles Filled with a slow burning wax infused with a range of essential oils, our stoneware candle collection offers a range of soothing aromas including the Christmas favourite, orange and cinnamon. Candles are available in three sizes: Candle Pot 175ml Small Candlebowl 275ml Large Candlebowl 1 litre

Black Thistle

Candles ANTA candle pots are perfect as a centrepiece for your own table, or as a gift to your host. Accented with relaxing lavender essential oil, one can wait in the bathroom for you to get home and run the bath. All candles are beautifully boxed and finished with cotton ribbon.

Harebell

Almond Meringues 2 large egg whites 55g caster sugar 55g muscovado sugar 55g toasted and chopped almonds Whisk egg until stiff and dry. Gradually beat in the sugar until glossy and smooth. Fold in toasted almonds. Either pipe or shape mixture using 2 teaspoons onto a flat tray lined with parchment. Cook at 110Â°C for about 1-1Â˝ hours or until the meringues easily peel off the paper. Makes 6-8 large or 12 mini meringues. Try folding broken meringues and raspberries into beaten double cream, topped with more toasted almonds. Serve in a Harebell Fruit Dish.

Andrea's Shortbread 120g butter 50g caster sugar 50g cornflour 120g plain flour Rub together butter and dry ingredients. Roll out to 1cm thick. Cut into large circles. Bake at 140째C for 30 minutes. A tablespoon of cocoa powder or the zest of a lemon infuses this traditional shortbread recipe with an unexpected twist. Makes about 8 large or 12 mini shortbreads. Serve on Anderson Serving Plate with tea.

Margaret's Gingerbread 170g butter 230g dark brown sugar 200g golden syrup 140g black treacle 460g plain flour 1 tbsp baking powder 1 tsp baking soda 1 tbsp ground ginger 285ml milk 1 egg Melt together butter, sugar, syrup and treacle. Sieve dry ingredients and add melted mixture. Mix in the milk and egg. Place into a lined ANTA baking dish and bake at 160째C for 45 minutes. We like to take slabs of gingerbread in the hamper for picnics on the beach, or fill our pockets with it for walks in the Highlands.

Black Thistle Baking Dish

Ruaridh Waugh Baking Dish

Lemon Drizzle Cake 225g butter 225g caster sugar 277g self-raising flour 2tsp baking powder 4 eggs 4tbsp milk 1½ lemon rinds (grated) 150g demerara sugar juice of 1½ lemons Cream together butter and sugar. Add eggs one at a time with the flour and baking powder. Mix in the lemon rind and milk. Bake in a lined ANTA baking dish at 180°C for 45 minutes. For the topping mix together the lemon juice and sugar. Pour over the cake when slightly cooled. Alternatively, line 12 ANTA little mugs and bake at 180°C for 25 minutes.

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St Andrew's Cake 350g self-raising flour 180g light brown sugar 230g butter 1tbsp treacle 1tsp baking powder 6 eggs juice of 1 orange 600g mixed dried fruit whole almonds chopped apricots (optional) Cream butter with sugar. Add eggs, flour, treacle and orange juice. Mix in remaining flour and fruit. Put into an ANTA baking dish. Top with whole almonds. Bake at 160°C for 1½-2 hours. ANTA Magic Bars 240g melted butter 1 packet of crushed digestives 2 tins of condensed milk 1 bar of milk chocolate (cubed) coconut to finish Mix digestives and butter. Press into a lined ANTA baking dish. Pour condensed milk over. Add chocolate and a good layer of desiccated coconut. Bake at 140°C for 30-35 minutes. Cut into bars and serve on a Ruaridh Waugh Serving Plate. 52

Sally's Muffins Flying the flag this Summer the red, white and blue of these muffins were inspired by The Queen's Diamond Jubilee. To be truly Scottish, omit the raspberries and double the weight of the blueberries to match the blue and white of The Saltire. 300g self-raising flour 2 tsp baking powder 150g caster sugar 1 egg 1tsp vanilla 225g milk 50g melted butter 100g white chocolate (chopped) 55g blueberries 55g raspberries Cream butter with sugar. Add egg, baking powder and flour. Mix in the milk and vanilla. Fold in the fruit and chocolate until evenly spread. Line 6 ANTA little mugs with cases and bake at 180째C for 30 minutes.

Cheese Scone We like to serve these scones with warm, homemade soup, but they are equally delicious cut in half and topped with chutney and our local farmhouse cheddar from Highland Fine Cheeses in Tain. 100g butter 450g self-raising flour 2tsp baking powder 1tbsp paprika 150g grated mature cheddar 200ml milk pinch salt Rub together butter and sieved dry ingredients. Add grated cheddar & milk and mix together with hands. Gently roll out to 3cm thick, and cut into circles. Place on a warm tray. Cook for 15 minutes at 180째C.

Broccoli & Stilton

Butternut squash

Tomato & Red Pepper

2tbsp rapeseed oil 1 onion (finely chopped) 1 stick of celery (sliced) 1 leek (sliced) 1 medium potato (diced) 1lt vegetable stock 1tbsp butter 1 head of broccoli (chopped) 140g stilton

700g butternut squash (chopped into 2cm cubes) 25g butter 1 medium onion (chopped) 275ml milk 725ml vegetable stock

800g tomatoes (halved) 1 large red onion (sliced) 2 red peppers (sliced) 4-6 garlic cloves salt & pepper 500ml vegetable stock

Heat oil in a large pan, add the onion and cook until soft. Add the celery, leek, potato and butter. Allow to sweat for 5 minutes. Add the stock and broccoli. Cook for 10-15 minutes until all the vegetables are soft. Puree using a hand blender. Stir in the stilton, allowing a few lumps to remain. Season with black pepper. Serve in a Cream Thistle Bowl.

Melt the butter in a pan, add the onion and cook until soft. Add the butternut squash, give everything a stir and season with salt and pepper. Put the lid on and keeping the heat low, allow the vegetables to sweat gently to release their juices, this should take 10 minutes. Next pour in the milk & stock and simmer for 20 minutes. Puree and serve in an Anderson Bowl.

Pre-heat the oven to 200째C Place the tomatoes, peppers, onion and garlic onto a baking tray, sprinkle with salt & pepper and drizzle with olive oil. Bake for about 30-45 minutes until the vegetables are soft and slightly charred. Bring the stock to the boil. Remove the garlic from its skin before adding it and everything else to the stock. Puree and serve in a Harebell Bowl.

Spiced Carrot & Lentil

Oatmeal Soup

ANTA Oatcakes

2tbsp rapeseed oil 600g carrots (grated) 140g split red lentils 1lt hot vegetable stock 125ml milk 2tsp cumin seeds pinch of chilli flakes

1tbsp butter 1 large onion (chopped) 1 large leek (chopped) 1 large carrot (grated) 50g oatmeal 775ml vegetable stock 225ml milk salt and pepper

350g oatmeal 150g plain flour 1tsp baking powder 2tsp caster sugar 150g melted butter cold water to mix

Heat a large saucepan and dry fry the cumin seeds and chilli flakes for 1 minute. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened. Puree and serve in a Ruaridh Waugh Bowl.

Melt the butter in a pan, add the onion and cook until soft. Add the leek and carrot and give everything a stir. Allow to sweat for 5 minutes. Add the stock, oatmeal and milk and cook on a low heat for 10-15 minutes. Season well with salt and black pepper. Puree and serve in a Rachel Ross Bowl.

Put all the dry ingredients into a bowl and mix. Add water slowly until the mixture comes together. Roll out thinly and cut into small rounds. Bake at 180째C for 30-35 minutes. Serve on a Castle of Mey Plate.

Tartan has long been associated with the families of Scotland. This design, Ruaridh Waugh, is named after our friend and neighbour and is a recoloured version of Drummond, the tartan of Ruaridh's mother.

BOWLS Replanting your pot plants into one of our salad bowls is a novel way of filling our stoneware with green leaves. Salad Bowl Blackridge Hand-filled 3.5 litre

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Salad Bowl Anderson Hand-painted Stoneware 3.5 litre To see all of our designs visit www.anta.co.uk/bowls

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"Quality is remembered long after the price is forgotten." Aldo Gucci, 1905 - 1990

Hat Cocoa Lambswool & Cotton Jacket & Skirt Ben Hope Lowland Wool Tweed V Neck Jumper Crab Apple Lambswool & Cotton Weekend Bag Berneray Highland Wool Tweed Scottish Leather Solid Brass Fittings 46 x 26 x 20cm

Weekend Bag Cadbol Highland Wool Tweed Scottish Leather Solid Brass Fittings 46 x 26 x 20cm Large Scarf Vicky Burnett Pure Silk 180 x 45cm Coat & Low Waisted Skirt Ben Macdui Lowland Wool Tweed

Tie Fi Walker Lowland Wool Tweed Made to Measure Suit Ben Vorlich Lowland Wool Tweed Earasaid Janey Cameron Pure Silk 266 x 80cm Made to Measure Dress Janey Cameron Pure Silk

Earasaid Vicky Burnett Pure Silk 266 x 80cm Made to Measure Dress Vicky Burnett Pure Silk

Tie Cuillin Lowland Wool Tweed Jacket & Skirt Torridon Lowland Wool Tweed V Neck Jumper ANTA Black Pure Cashmere

Jacket & Skirt Yvonne Mackay Lowland Wool Tweed V Neck Jumper ANTA Black Pure Cashmere Kick Pleat Skirt Dagger Gordon Lowland Wool Tweed

Balnakiel House, Durness dates from 1744 and formally belonged to the Chiefs of the Clan Mackay. It has recently undergone complete restoration by Lachlan Stewart, Architect. This publication was photographed by Simon Wheeler on location with kind permission from the Elliot family. Produced by Ben Ashworth and styled by Yvonne Mackay.

Thanks to the whole ANTA team, and to models Ben, Isabel Sandeman my niece, student architect and cover girl and Jessica Hart, ceramic technician. Annie Stewart

Edinburgh showroom 119 George Street Edinburgh Scotland EH2 4JN sales@anta.co.uk

www.anta.co.uk

Highland workshop Fearn, Tain Ross-shire Scotland IV20 IXW + 44 (0)1862 832477